Psst…we have a little secret for creating fast and fresh weeknight meals: A grocery store rotisserie chicken. Since your local supermarket has made dinner halfway done, pick up a rotisserie chicken on your way home and whip up one of these 5 fast and fresh dishes. We think everything in life should be this easy.
5 Ways to Jazz Up a Grocery Store Rotisserie Chicken
Prepare four servings of rice. While the rice is cooking, cube the rotisserie chicken, dice an onion, and grate fresh ginger and garlic. Add oil to the pan and sauté the onions, garlic, and ginger until softened and fragrant, about 5 minutes. Add a half cup of frozen peas and sauté until bright green. Scramble two eggs and add to pan, breaking up into small bits with a wooden spoon. Stir in the diced chicken and cooked rice and cook for 2 to 3 minutes. Add a couple tablespoons each of teryaki and soy sauce to taste stirring until evenly coated. Scoop into bowls and sprinkle with thinly sliced green onions.
Quick Thai Noodles:
Prepare rice noodles and set aside. Chop up your grocery store rotisserie chicken and sauté with fresh ginger and garlic. Add two eggs beaten and sauté as above. Add rice noodles and your favourite peanut sauce until heated through. Sprinkle with crushed peanuts and fresh chopped green onion.
Easy Chicken Nachos:
Place tortilla chips on a cookie tray. Chop the grocery store rotisserie chicken and heat in a pan with your favourite salsa. Spread chicken over chips and add your favourite toppings such as green onion, jalapenos, green peppers, chopped tomatoes, etc. Finish with plenty of grated cheese and place under the broiler until bubbly and melted. Serve with guacamole, salsa, and sour cream.
Cobb Salad Sandwiches:
Fry four slices of bacon and toast two slices of bread per person. Shred the chicken and place on toast with lettuce, tomato, avocado slices, and mayo. Top with bacon and serve with sweet potato fries. Or forego the bread and do a rotisserie chicken cobb salad.
Chicken Pot Pie:
Dice your grocery store rotisserie chicken. Chop carrots and potatoes into bite size pieces and simmer with frozen peas, a pinch of salt, and a bay leaf until just tender. Add chicken and leftover gravy (or premade gravy) and heat through. Season with salt and pepper and pour into a small buttered casserole dish. Roll out a sheet of store-bought puff pastry and drape over top of casserole dish pressing to sides to seal. Beat an egg with 1 tsp water and brush over top of pastry. Using a sharp pairing knife, cut 2 to 3 slits in top of pastry. Bake at 350 F until crust is golden and flakey. Serve with additional gravy if desired.